Pistachios cherry and coconut Biscotti Recipe

A tall glass of milk or a good quality strong coffee is recommended
with this one. I found this on (everyday chocolate) dessert book. I also have made it with different nuts and chopped chocolate that I will be
posting soon.
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How to make it

Whisk the egg, sugar and vanilla in a mixing bowl till thick and pale-ribbons of mixture should fail from the whisk as you lift it.

Sift the flour, baking powder and cinnamon separately, and then sift into the egg mixture and fold in gently. Stir in coconut, cherries and pistachios.

Turn out on a lightly floured surface and shape into a flat log, 23cm/9 inches long and 1.5cm/3/4inch wide. Transfer to a large, greased baking sheet.Bake for 20-25 minutes or until golden. Remove from oven and cool for 5 minutes or until firm.

Transfer the log to a cutting board. Using a serrated knife, cut the log on the diagonal into slices about 1 cm/1/2inch thick and arrange them on the baking sheet. Cook for 10-15minutes, turning halfway through the cooking time.

Cool for 5 minutes on the baking sheet, and then transfer to a rack to cool completely.